Wednesday, August 5, 2009

BLACKBERRY PIE BARS

Since quite a while, I've been systematically coming across a "The Pastry Queen" recipe for "Blackberry Pie Bars" on many of the blogs I visit and, as I'm a immense (black)berry lover as well as a big bar fanatic, I could not resist the temptation of baking them myself...

"The Pastry Queen" is a Texas treat, best-selling cookbook that has cought my attention since the day it was released. Unfortunately, until now, I had never tested one of their recipes and always had doubts about wether or not I should buy this book. Well, I must say that after having made those fantastic bars, there is noneed to convince me to add "The Pastry Queen"to my long list of cookbooks which should sit in my cookery bookshelf!

First of all, it must be said that those bar cookies have a name which brings confusion. I personally don't find that those "Blackberry Pie Bars" have anything in common with pies nor do they ressemble one for the following reasons:1. The crust is shortbready and very different from flaky pastry2. The filling is dense and custardy in texture, just like clafoutis. Fruit pies generally have a straight forward and less copious filling consisting of berries/fruits, sugar, spices and a thickening agent.

Nonetheless, thos facts don't take anything away from those squares' unshakable appeal as they are totally sexy, terrifyingly luscious and incredibly flavorful. So the mistitling isn't all that important at the end. We are not going to dither any longer over the subject...

This summery goodness is irresistibly rich and pleasantly sweet, yet not sickly at all. The ambrosial flavors of blackberries (slightly biting and smoky), butter (round and nutty), lemon (refreshingly zesty) and sour cream (pleasurably tangy) blend well together, and the contrasting textures (smooth, creamy and crunchy) transform those bars into the most exquisite treat.

Those "Blackberry Pie Bars" are terrific and will bring joy amongst your munchers (children and grownups alike) who will chomp on them greedily as they taste like heaven and are addictive like hell!

Method for the "Crust":1. Preheat the oven to 180° C (350° F).2. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside.3. Zest two lemons.4. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.5. Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.6. Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan.7. Bake the crust for 12 to 15 minutes until it is golden brown.8. Let cool for 10 minutes while you make the filling.Method for the "Blackberry Filling":9. Whisk the eggs in a medium bowl. Add the sugar, sour cream, flour and salt.10. Gently fold in the blackberries.11. Spoon the mixture evenly over the crust (You may have to distribute the blackberries evenly around).12. Sprinkle the reserved crust mixture evenly over the filling.13. Bake for 45 to 55 minutes until the top is lightly browned.14. Cool on a wire rack for 1 hour before slicing.

Remarks:You can also use 3 cups of fresh blackberries, or 1 (16oz/480g) package frozen blackberries.If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight.Instead of using blackberries, why not try making this recipe with other berries such as blackberries, strawberries or raspberries (or a mix of all four berries).Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.As this recipe gives a huge amount of bars and we are only two at home, I decided to divide the quantities and bake those bars in a 23x23cm (9 x 9-inch) sheet pan. It worked perfectly and gave at least big 12 portions.Keep those bars in the fridge (2 to 3 days max.).

Serving suggestions:Serve those bars with either vanilla or lemon ice cream.

Rosa those look so delicious and yes you are right they are half a clafoutis and a cobbler. Wonderful result and love that photo of the berry and the jewell. Always a pleasure to visit your site. BTE I'll made another batch of macarons. Cheers from Audax in Australia

Rosa, I've been eyeing that same book since last year, but like you, I had my doubts about it. I just felt that anything with the title of "queen," "goddess," or "diva" has always made me leery. Is the title somehow compensating for their lack of knowledge or expertise?

But, if those mouthwatering results are any indication of the great recipes in her book, then, I already feel my money burning a hole in my pocket. Thanks my dear, for making up my mind about this book.